Chipotle-Tomato Marmalade by Jesse Bluma



Chipotle-Tomato Marmalade




This is a versatile recipe.  Enjoy the marmalade with toasted wheat sourdough bread rounds, pasta, fish, pizza, in lettuce wraps, and more.  The chipotle adds a slight heat and kick, which can be increased or decreased to your taste.  

*Cooking Tip:  Read a recipe several times before preparation.  Highlight or underline key steps.  Then double check you have the correct ingredients.




Ingredients

2 Tablespoons organic honey
1/4 cup balsamic vinegar 
3 1/2 cups organic cherry tomatoes
1 teaspoon coarse sea salt
2 sprigs fresh, organic basil
1 can of chipotle in adobe sauce


Directions

Wash and dry the cherry tomatoes.  
Place several cherry tomatoes between two food container lids or small plates.  Carefully slice through the tomatoes to cut the tomatoes all together in a quicker manner, rather than cutting each tomato individually.

Wash the lid and open the can of chipotle in adobe sauce.  
Wear gloves or carefully remove the chipotle peppers from the adobe sauce.
Thoroughly rinse the adobo sauce from the peppers.
Carefully slice open the chipotle peppers, removing the seeds, and thoroughly rinse with water.  Do not touch your eyes.
Dice 3 of the rinsed chipotle peppers. 

Heat a large skillet with a heavy-bottom to medium temperature.

Add in 1/2 cup of the 3/4 cup extra virgin olive oil, reserve the remaining 1/4 extra virgin olive oil.
Heat the 1/2 cup extra virgin olive oil for approximately 1 minute.

Add in the 2 Tablespoons organic honey and stir to combine.

Then add in the 1/4 cup balsamic vinegar, stirring until well combined.

Mash half of the cherry tomatoes with a fork.

Add in the halved cherry tomatoes.

Sprinkle in the 1 teaspoon coarse sea salt.

Place the 2 sprigs of fresh, organic basil in the skillet.

Then pour in the remaining 1/4 cup extra virgin olive oil.

Turn the heat down to medium-low.

Cook the tomatoes for approximately 5 minutes, until the ingredients in the skillet turn a bright red.

Use a spoon to remove the basil.

Stir in the 3 diced chipotle peppers.

Cool the mixture in a bowl.

Cover the mixture after it has cooled, then place in a refrigerator to chill.

The marmalade may remain in an airtight container for one week.








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